Rosemary Carrots
Rosemary Carrots is an moderately easy dinner. Made with 2 c. thinly sliced carrots, 1 tsp. chicken bouillon cubes, 1/4 tsp. dried rosemary, crushed, 1/8 tsp. white pepper and 2 tbsp. hot water, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π¨βπ³ Instructions
Place carrots in a 2-quart casserole dish.
In small bowl, combine bouillon, water, brown sugar and seasonings.
Pour over carrots; toss to coat and cover.
Microwave on High power 5 to 8 minutes, or until carrots are tender, stirring once halfway through cooking time.
Serves 4.
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